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Foodie77
Louratatatouille with rosemary potatoes
A delicious Mediterranean recipe for spring satatouille with rosemary potatoes.
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Ingredients
Directions
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Heat the oven grill. Halve the peppers. Remove the seeds and lay the halves with the skin on the top on a baking sheet.
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Place it under the hot oven grill until the sheet shows dark spots.
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Then put the peppers in a plastic bag, allow to cool and then remove the peelings. Preheat the oven to 180 ° C.
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Divide the vegetables over one baking dish and place the slices of potato in the other dish. Divide salt and pepper.
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Sprinkle the vegetables with the Italian herbs and the potatoes with the rosemary.
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Sprinkle 4 tablespoons of olive oil over the vegetables and 2 tablespoons over the potatoes.
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Put the dishes in the middle of the oven and fry for 35-40 minutes until everything is done.
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Nutrition
320Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs11% DV33g
Fiber0% DV0g
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